Spring forward with this fresh, flavorful artichoke and roasted red pepper bucatini.

Rachael Ray
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.

Gallery

Credit: Photography by Victor Protasio

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. In medium bowl, toss artichokes and oil; season. Transfer to parchment-lined baking sheet and roast until crispy, 25 to 30 minutes. In large pot of boiling salted water, cook pasta to al dente. Drain, reserving 1 cup water. Add 1/2 cup pasta water to pasta pot; bring to a simmer over medium. Add pasta and butter; mix until pasta is coated, 1 to 2 minutes. Add 1/2 cup Parmesan; stir until creamy, adding more pasta water if dry. Off heat, toss with artichokes, red peppers, and parsley. Top with remaining cheese. 

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Tip

Teardrop peppers add tangy sweetness and a hit of color. Look for them in the grocery store, near the pickles.

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